Special Topics in Food Physical Chemistry
| Title | Ειδικά Θέματα Φυσικοχημείας Τροφίμων / Special Topics in Food Physical Chemistry |
| Code | Μ3Υ32 |
| Faculty | Sciences |
| School | Chemistry |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Winter |
| Common | No |
| Status | Active |
| Course ID | 600016957 |
Programme of Study: Chemical Technology and Industrial Applications
Registered students: 5
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| "CΗīmeía, Technología kai Élenchos Trofímōn kai Zōotrofṓn" | Compulsory Course | 1 | 1 | 10 |
| Academic Year | 2020 – 2021 |
| Class Period | Winter |
| Faculty Instructors | |
| Weekly Hours | 4 |
| Class ID | 600180721
|
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
- Distance learning
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600180721
Language of Instruction
- Greek (Instruction, Examination)
Course Content (Syllabus)
Low molecular weight emulsifiers, proteins and polysaccharides and their role in the preparation and stabilization of food emulsions (micro- and nano-), foams and suspensions. Structure and properties of simple and complex adsorption layers of oil-water and air-water interfaces. Rheological properties of dispersion systems. Selected examples of natural and artificially prepared emulsions, foams or suspensions. Structure and properties of single, mixed and composite gels based on biopolymers. Mechanisms of gel network formation. Water-food quality relationship. Phase transitions in food systems and the role of water. Seminars by specialists – professionals.
Keywords
biopolymers, dispersion systems, gels
Educational Material Types
- Notes
- Slide presentations
- Multimedia
- Book
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Communication with Students
- Use of ICT in Student Assessment
Last Update
06-03-2021
